Published: March 25, 2016
Posted by: AnyutkaM
Calories: Not specified
Cooking time: Not specified

I really like this light and at the same time wonderful salad with seaweed, squid and egg. I often prepare it for a snack, because it seems to me that it is the most ideal option choosing a dish. Judge for yourself: satisfying, but at the same time, low-fat, tasty and healthy dish, which is also quick to prepare. Well, what could be better? Usually, I also toast this salad with rye bread or prepare light hot sandwiches with cheese topping.
And the salad itself turns out to be very tasty, because the combination of squid, sweet corn and boiled eggs is quite original and, I would say, successful.

We will season our salad with any sauce; most often I make it from yolks, mustard, olive oil and lemon juice. But, if I don’t have homemade eggs on hand, then I just use store-bought mayonnaise.
As for corn, you can buy a small jar of canned corn, or you can boil a frozen mixture of corn and peas. I tried cooking the dish this way and that way, I liked both options, so you have a choice.
The main products of our salad are kelp and shellfish. I think you know where to buy these products and in what form they come. Cabbage can often be bought ready-made with various additives, but I prefer to prepare this salad from natural kelp, so I take it canned.
We sell squid only frozen, which is understandable, so it’s important to pay attention to them appearance. If an ice layer is visible on the carcass, then it is better not to take this product, because it has already been defrosted several times. Most suitable option- dry freezing, when the carcasses are covered with frost and are easily separated from each other.

Salad with seaweed, squid and egg - recipe with photo

The presentation of the dish is simple: we cut the ingredients, mix them with sauce and put them in a beautiful dish.
The recipe is for 4 servings.




Ingredients:
- seaweed - 150 g,
- squid carcasses - 200 g,
- chicken eggs - 2 pcs.,
- sweet corn - 100 g,
- salt,
- mayonnaise sauce.

Step-by-step recipe with photos:

Defrost the squid, then scald the carcasses with boiling water to easily remove the skin. We pry up the skin on one side and in one movement pull it off the carcass, like a stocking. Next we take out the insides and the chord. Wash and cook them in boiling salted water for 3-4 minutes. Then cool and cut into rings.
If necessary, cut the kelp into smaller strips.

Boil the eggs hard for 8-10 minutes, then cool and peel. We grate them.




Open the can of corn and drain the liquid.




Place squid rings in a salad bowl.

Squid and seaweed are valuable and healthy seafood, and therefore will be very harmoniously combined in various salads.

We'll tell you how to cook light and seaweed, the recipe is simple, and the result will be excellent.

Simple salad with squid and seaweed

Ingredients:

• squid (small carcasses or large pieces of flesh) - about 300-400 g;
• seaweed (sold ready-made in the form of canned food or preserves) - about 300 g;
• onion – 1 pc. (or leek - 1 stalk);
• greens (basil, cilantro, parsley);
• garlic – 2 cloves;
• red hot pepper;
• natural wine vinegar or lemon (lime) juice;
• direct cold-pressed vegetable oil (ideally olive, well, or mustard).

Preparation

Cut the peeled onion into thin rings (if it’s a leek, then the white part into circles, the rest - whatever you like). Immediately prepare the dressing: mix oil with vinegar and/or lemon juice in a ratio of approximately 3:1. Grind the red pepper in a mortar with garlic and a small amount salt. Mix with oil-vinegar mixture. Pour the dressing over the chopped onions in a salad bowl and let them marinate while we prepare the rest.

Scald the squid with boiling water and remove the skin and cartilage. Throw the squid into boiling water and boil for 3 minutes, no more, otherwise they will be too tough.

Cut the squid into noodles into thin short strips or spirals. Add the sauce in which the seaweed is preserved.

Combine the squid and seaweed in a salad bowl, where the onions are already marinated in the dressing. Add finely chopped greens. Let's mix everything. This wonderful healthy salad is good served with light table wines.

Options for preparing salads with squid and seaweed

Following approximately the same recipe, you can prepare a salad with squid, seaweed, and shrimp. Shrimp are usually sold cooked. Choose ones that are not too large, finish cooking, peel and add to the salad. The required amount is about 200 g. Of course, the amount of filling needs to be increased.

You can further complicate the recipe and cook more hearty salad with squid, seaweed and crab sticks.

In addition to the main list of ingredients, you will also need a pack of crab sticks. Let's free them from the film and cut them across - you'll get spirals - add them to the salad.

But it’s better to add ready-made fluffy rice (about 1 cup) or some rice noodles to the salad (see the first basic recipe above) (pour boiling water over it for 2 minutes, drain the water - and you’re done). In this option, you can add a little soy sauce to the dressing and use not olive or mustard, but sesame oil. For this salad, it is better to choose fruit wines or strong drinks based on rice.

Everyone knows that seafood brings great benefits to the human body. A special place among such products is occupied by squid and seaweed, which taste perfectly together. There is a huge amount with squid and seaweed, which allows you not only to diversify your diet, but also to improve your health.

Salad with crab meat

For a salad with seaweed and squid, you need to stock up on the following products:

• fresh squid - 2 carcasses;
• one pickled cucumber;
• a small pack of crab sticks;
• one hundred grams of pickled seaweed;
• one carrot;
• eggs - 8 pcs. (for this salad they use quail);
• mayonnaise.

1. The squids are washed thoroughly, removing all films. IN boiled water Boil for no more than two minutes.
2. Raw carrots are grated into strips and placed in a convenient bowl.
3. Add eggs, first cut them into cubes.
4. Cucumbers are cut into thin strips.
5. Crab sticks are chopped into circles.
6. Squids are chopped into long strips.
7. Mix all ingredients, add mayonnaise and mix well.

The salad should steep, 30 minutes is enough.

Salad “Squid with seaweed and egg”

This recipe is simple, you will need:

• one jar of squid;
• cabbage (sea cabbage) - 150 g;
• half a glass of rice;
• radish - 150 g;
• a couple of boiled eggs;
• a couple of cloves of garlic;
• mayonnaise.

Useful information: you can reduce the calorie content of the salad by replacing mayonnaise with yogurt or sour cream.

1. First of all, cook the rice, the water should be salted.
2. Squid and radishes are chopped into thin strips.
3. Place seaweed in a salad bowl, add chopped squid and radishes.
4. Add rice and chopped garlic.
5. Add mayonnaise and mix thoroughly.
6. Give the salad the desired shape, sprinkle grated eggs and herbs on top.

Salad with fresh vegetables

Prepare the following set:

• one squid carcass;
• one fresh cucumber;
• one bell pepper;
• one hundred grams of seaweed;
• vegetable oil - no more than five tsp.

Boiled squid, bell pepper and fresh cucumber are cut into thin strips. Mix all ingredients and season vegetable oil. Add salt and ground pepper to taste and mix thoroughly. Light salad with seaweed and squid is ready. Your family will definitely appreciate the recipe.

Prepare the following products:

• one squid carcass;
• small onion;
• one carrot;
• one pickled cucumber;
• one hundred grams of seaweed;
• mayonnaise.

1. The boiled squid is cut into thin strips.
2. Onions and carrots are fried until golden brown, after chopping them.
3. The cucumber is also cut into strips.
4. Place all products in one bowl, add mayonnaise and mix well.

Korean-style carrot salad

To prepare a salad with seaweed and squid, you will need the following products:

• small squid carcass;
• cabbage - 200 g;
• one hundred grams of carrots in Korean;
• sesame seeds - to taste;
• couple of st. l. vegetable oil.

Preparation:

1. Boiled squid is chopped into half rings.
2. Cabbage is cut into short strips.
3. Mix all the products and season with vegetable oil. Add salt to taste.
4. The salad should sit for about an hour.
5. Before serving, sprinkle the dish with sesame seeds.

Spicy salad with cheese

Cooking will not be difficult if you prepare the following:

• fresh frozen cabbage (sea cabbage) - 100 g;
• a couple of small squid carcasses;
• processed cheese (preferably smoked) - 60 g;
• one tbsp. l. vinegar;
• a teaspoon of mustard (it is better to take grainy);
• one clove of garlic.

1. Boil squid in salted water. To give them a pleasant aroma, you can add spices to the water.
2. Add cabbage to boiling water and bring to a boil. Immediately remove from heat, cover and leave for 20 minutes. Then rinse it thoroughly cold water and cut into small strips.
3. Squids are chopped into thin strips and placed on cabbage.
4. The cheese is cut into long strips and added to the finished products.
5. Season the salad with dressing, mix and leave for 30 minutes.
6. An unusual and spicy salad with seaweed and squid is ready.

Preparing salad dressing.

Thoroughly mix crushed garlic, vinegar, spices, grainy mustard, and vegetable oil. Salad dressing is salted to taste.

Sea salad with yogurt

This salad contains minimum quantity fat, so it is perfect for dietary nutrition.

You will need the following products:

• one squid carcass;
• one hundred grams of seaweed;
• leek;
• low-fat yogurt - no more than 100 g;
• a teaspoon of soy sauce;
• lemon juice;
• red hot pepper - to taste;
• teaspoon mustard.

1. Boiled squids are chopped into thin strips.
2. You can buy cabbage ready-made, but not pickled.
3. Leeks are chopped into thin rings.
4. Mix the chopped products and season with soy sauce.
5. The red hot pepper is ground very finely and added to the rest of the products.
6. The salad should sit in the refrigerator for an hour.
7. Yogurt sauce is served separately.

Preparing the sauce.

Mix salt, mustard and yogurt thoroughly. The juice is squeezed out of the lemon, literally a spoonful, and added to the finished mass. The sauce is ready.

Regardless of the dressing, the salad will taste amazing, and the dish will be low-calorie and healthy.

Calories: 839

Seaweed salad with squid is very tasty, incredibly nutritious, beautiful and unusual. The combination of ingredients is quite successful, all products taste great together, therefore, such a salad is doomed to success. Sometimes, as a change, I serve this salad to guests, and I’ll tell you honestly, the salad never lingers on the table, moreover, guests ask for more. In addition to squid and seaweed, I suggest adding chicken eggs and a little sweet corn to the salad - the result will be simply excellent. For dressing we use lemon juice and oil; as for spices, salt and pepper will be enough. Recipe with detailed photos I kindly described it for you. I'm sure you'll like this one too.

- seaweed – 200 gr.,
- squid – 2 pcs.,
- corn – 1 cup,
- chicken eggs – 1-2 pcs.,
- lemon juice – 2 tsp,
- vegetable oil – 3 tbsp.,
- salt, pepper - to taste.

How to cook at home

Prepare food. If the seaweed is long, additionally cut it into small pieces. Transfer the cabbage to a salad bowl.



Add sweet canned corn to the seaweed.



Boil chicken eggs hard-boiled in advance, cool the eggs and peel them. Cut the eggs into cubes or strips - whichever you prefer. Place the chicken eggs in a bowl with all the ingredients.





Prepare the squid in advance - clean and wash, then put in boiling water for a couple of minutes, remove and immediately plunge into ice water. Cut the squid into strips.



Transfer the squid slices to a salad bowl. Do not cut the squid too finely; they should taste good in the salad.



Now add salt and pepper, lemon juice and a little oil to the salad, mix and take a sample.

Sea kale, also known as kelp, is a winter food for me. Because in the summer there are enough vegetables and fruits, and there’s no time for it. But as winter approaches, the body requires new sources of vitamins. So this algae, rich in iodine and various beneficial microelements, begins to occupy one of the leading roles in the nutrition of our family for the winter.

This salad is best prepared the day before serving, cool and store in the refrigerator. Then the salad will be saturated with spices and become tastier. Shelf life: several days in the refrigerator.

Ingredients

• “Far Eastern” seaweed salad – 500 g;
• onion - 1 large head;
• carrots - 2 pieces;
• squid - 300 g;
• olive oil - 2 tablespoons;
• dry white wine - 100 g;
• Tabasco sauce - a few drops;
• garlic - 1 clove;
• soy sauce - 2 tablespoons;
• sesame seeds - 1 tablespoon.

Peel the onion and cut into half rings. Heat a deep frying pan and olive oil sauté the onion until transparent.

Peel, wash and chop the carrots into strips, as for preparing Korean carrots. Add carrots to the pan and continue sautéing for about 5 minutes, stirring.

Now comes the sea kale “Far Eastern Salad”. Ingredients: seaweed, water, salt, acetic acid, preservative. I prefer the one sold in plastic jars. This cabbage is chopped into strips, moderately tough, and has a pleasant crunch. But cabbage in metal cans is too soft, it will be inappropriate here.

Remove the seaweed from the brine and allow the liquid to drain. Add the seaweed to the frying pan with the onions and carrots, stir and pour in the cabbage brine (about half a glass). Add 3-5 drops of Tabasco hot sauce. Leave to simmer over medium heat. When the brine has almost completely boiled away, pour in half a glass of dry white wine and continue to simmer the contents of the pan.

Peel the squid, rinse, place in boiling water and cook for exactly 2 minutes. Remove the squid from the boiling water, cool slightly and cut into strips.

When all the liquid in the pan has boiled away, turn off the heat. Add shredded squid to the pan, squeeze out a clove of garlic, pour in soy sauce, sprinkle with sesame seeds and mix thoroughly.

Cool the seaweed salad with squid and serve. I think that instead of fresh carrots you can use ready-made spicy ones Korean carrots. Then you shouldn't add Tabasco sauce to the salad. If there is not enough vinegar marinade in the jar of seaweed, then use more wine, add a teaspoon of wine vinegar or lemon juice.